Celebrating the 10th anniversary of @ta_vie_hk winter edition! Chef @sato.hideaki has again created a special anniversary menu of beloved classics from over the decade but this time with seasonal autumn and winter dishes. In addition to past creations, 2 new beautiful dishes were included as well with the French Guinea Fowl pithivier and the Japanese pear dessert with the unique scent of Ruta. A marvelous night tasting the evolution of the dishes at Ta Vie!

The Ta Vie 10th year’s Anniversary menu:

Hokkaido kegani crab and avocado cocktail with black vinegar sauce covered with chrysanthemum jelly (2016)

Cauliflower and sea cauliflower a la meunière anchovy brown butter sauce, shaved with white truffle (2017)

Poached oyster with oyster soft shell, celeriac, spinach, mushroom duxelles with Oscietra caviar butter sauce (2021)

Roasted European blue lobster, “Tubu clam”’ Japanese whelk, “Gobo” burdock and pied de mouton mushroom (2020)

French Guinea fowl, savoy cabbage, black truffle in crispy pie shaved with black truffle (2025)

Signature flower tea (2016)

Japanese fresh pear and pear sorbet yogurt mousse, topped with yogurt meringue scent of Ruta (2025)

“Les Feuilles Mortes”, fresh chestnuts Mont-Blanc with Pu’er tea ice cream (2016)
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3*, Ta Vie
Central, Hong Kong
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